Ingredients: |
Ingredients: 2 cups (280 g) high-quality all-purpose gluten-free flour (I like mock Better Batter with this recipe)
1 teaspoon xanthan gum (omit if your blend already contains it)
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
3 tablespoons (22 g) confectioners’ sugar
8 tablespoons (112 g) unsalted butter, at room temperature
1 egg (60 g, out of shell) at room temperature, beaten
1/2 teaspoon pure vanilla extract
FOR THE FROSTING
10 tablespoons (140 g) unsalted butter, at room temperature
4 tablespoons milk, at room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon kosher salt
2 teaspoons meringue powder
4 cups (460 g) confectioners’ sugar
Sprinkles, for sprinkling (optional)
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Directions: |
Directions:Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside. In a large bowl, place the flour, xanthan gum, baking powder, salt, granulated sugar and confectioners’ sugar and whisk to combine well. Add the butter, egg and vanilla, and mix. The dough will be thick and relatively stiff, and you may need to squeeze it together with your hands to bring all of it together. Roll the dough between two sheets wrap into a round a bit less than 1/3-inch thick. Using a 2 1/2-inch round cookie cutter, cut out rounds of dough and place them about 1-inch apart on the prepared baking sheets. Place the baking sheet in the center of the preheated oven and bake until just set, about 6 minutes. . Remove the cookies from the oven and allow them to cool. Frosting: Place the butter, milk and vanilla, and mix on medium speed. Add the salt, meringue powder and about 3 1/2 cups of confectioners’ sugar. Mix slowly until the sugar is incorporated. Turn the mixer up to high and beat until it becomes uniformly thick. Add the rest of the confectioners’ sugar if necessary to thicken the frosting. |
This recipe for Gluten Free rolled cookies is from